Coconut Cream Pie

Coconut Cream Pie Recipe

Ingredients:

For the Crust:

• 1 ½ cups all-purpose flour
• 1 tbsp granulated sugar
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• ¼ cup vegetable shortening, cold
• 3-4 tbsp ice water

For the Coconut Cream Filling:

• 1 ½ cups whole milk
• 1 ½ cups coconut milk (full-fat for a richer taste)
• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 4 large egg yolks
• 1 tbsp unsalted butter
• 1 ½ cups sweetened shredded coconut
• 1 tsp pure vanilla extract
• ½ tsp coconut extract (optional, for an extra coconut kick)

For the Whipped Cream Topping:

• 1 cup heavy whipping cream, cold
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Toasted coconut flakes for garnish (optional)

Instructions:

Step 1: Prepare the Crust

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Cut in Fats: Add the cold butter and shortening to the flour mixture. Using a pastry cutter or your fingers, cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
3. Add Ice Water: Sprinkle in the ice water, one tablespoon at a time, gently mixing with a fork after each addition, until the dough begins to come together. Be careful not to overwork the dough.
4. Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
5. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, trimming the edges and crimping them as desired.
6. Blind Bake: Preheat the oven to 375°F (190°C). Line the crust with parchment paper or aluminum foil, then fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper, then bake for an additional 10-12 minutes, or until the crust is golden brown. Let it cool completely on a wire rack.

Step 2: Make the Coconut Cream Filling

1. Heat the Milks: In a medium saucepan, combine the whole milk and coconut milk. Cook over medium heat until the mixture just begins to simmer. Remove from heat and set aside.
2. Mix Dry Ingredients: In a separate bowl, whisk together the sugar, cornstarch, and salt.
3. Temper the Eggs: In a small bowl, whisk the egg yolks. Gradually whisk in the sugar mixture until smooth. Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This step prevents the eggs from curdling.
4. Cook the Filling: Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble (about 5-7 minutes). It should be thick enough to coat the back of a spoon.
5. Add Flavor and Coconut: Remove the saucepan from heat. Stir in the butter, shredded coconut, vanilla extract, and coconut extract (if using). Continue stirring until the butter is fully melted and the mixture is smooth.
6. Cool the Filling: Pour the coconut cream filling into a bowl. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours until fully set.

Step 3: Assemble the Pie

1. Fill the Crust: Once the filling has set, pour it into the cooled pie crust, spreading it evenly.
2. Whip the Cream: In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract together on medium-high speed until stiff peaks form.
3. Top the Pie: Spread or pipe the whipped cream over the coconut cream filling, creating a decorative pattern if desired.
4. Garnish: Sprinkle the top with toasted coconut flakes for added texture and flavor.

Step 4: Chill and Serve

• Refrigerate the pie for at least 1 hour before serving to allow the flavors to meld and the filling to firm up further. Slice and enjoy a perfect balance of creamy coconut filling, buttery crust, and light whipped cream.

Tips:

• Make Ahead: The crust and filling can be made a day in advance. Assemble the pie with whipped cream just before serving.
• Toasting Coconut: Toast coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown.

This classic coconut cream pie is a delightful dessert that combines a buttery, flaky crust with a rich, coconut-infused custard filling and a light, airy whipped cream topping. Perfect for any occasion!